Imagine transforming ordinary ripe bananas into a crunchy, golden delicacy that's not just a snack, but a culinary adventure! These homemade banana chips are about to revolutionize your snacking experience, offering a healthier alternative to store-bought treats that will have you ditching those processed chips forever. With just a few simple ingredients and some kitchen magic, you'll create a crispy, sweet, and slightly salty sensation that's guaranteed to become your new obsession.
Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
Cuisine: Snack
Serves: 2 cups
Ingredients
- 3 ripe bananas
- 1 tablespoon lemon juice
- 1 tablespoon honey (optional)
- Salt (to taste)
Instructions
- Preheat the oven to 200°F (93°C). Line two large baking sheets with parchment paper, ensuring the surface is completely covered.
- Wash and thoroughly dry the bananas. Using a sharp mandoline slicer or a very sharp knife, slice the bananas into extremely thin, uniform rounds (approximately 1/8 inch thick). Consistent thickness is crucial for even dehydration.
- In a small bowl, mix lemon juice and honey. This mixture helps prevent browning and adds a subtle sweetness to the chips.
- Gently brush or dip each banana slice in the lemon-honey mixture, ensuring light and even coating. This step enhances flavor and prevents oxidation.
- Arrange banana slices in a single layer on the prepared baking sheets, making sure no slices are overlapping. Leave slight space between each slice for proper air circulation.
- Lightly sprinkle a pinch of salt over the banana slices if desired for added flavor complexity.
- Place baking sheets in the preheated oven. Bake for approximately 2 hours, rotating sheets halfway through cooking time to ensure even dehydration.
- Check chips periodically. They are done when they become crisp and golden, with edges slightly curled. Cooking time may vary based on banana thickness and oven variations.
- Remove from oven and let chips cool completely on the baking sheet. They will continue to crisp up as they cool.
- Store cooled banana chips in an airtight container at room temperature for up to one week. For maximum crispness, place a small silica gel packet in the storage container.
Tips
- • Choose very ripe bananas with brown spots for maximum sweetness • Use a mandoline slicer for consistently thin and even slices • Pat bananas completely dry before slicing to ensure maximum crispness • Keep oven door slightly ajar during baking to allow moisture to escape • Check chips frequently in the last 30 minutes to prevent burning • Allow chips to cool completely for maximum crunchiness • Store in an airtight container with a silica gel packet to maintain crispness • Experiment with spices like cinnamon or a light dusting of cocoa powder for flavor variations
Nutrition Facts
Calories: 120kcal
Carbohydrates: 30g
Protein: 1g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
